Roasted Butternut Squash and Cheesy Cauliflower
recipe

This delicious and nutritious meal combines roasted butternut squash, cheesy cauliflower, and a fresh salad. Preparation time is about 2 hours, and the recipe serves 4.
Ingredients:
- 1 butternut squash
- Canola oil
- Salt
- 1/2 cup pumpkin seeds
- 1/2 cup green pumpkin seeds
- 2 tablespoons sesame seeds
- Dried marjoram
- Nutmeg
- Butter
- 1 small cauliflower
- 1 cup grated Emmental cheese
- Leafy salad greens
- 2 green onions
- 1 yellow bell pepper
- 1 cucumber
- Cold-pressed olive oil
Instructions:
1. Wash and Halve: Rinse the butternut squash and cut it in half. Drizzle with canola oil and sprinkle with salt.
2. Bake: Wrap in foil and bake in the oven at 180°C (350°F) for about 1.5 hours.
3. Prepare Seeds: Collect the squash seeds, rinse, and dry them. Toast the seeds in a pan with salt, adding the green seeds. Transfer to a dish, drizzle with canola oil, and roast in the oven for 15 minutes.
4. Stuff the Squash: Scoop out the cooked squash flesh into a bowl. Add sesame seeds, dried marjoram, and nutmeg. Mix in dollops of butter and bake for another 10 minutes.
5. Prepare Cauliflower: Separate the cauliflower florets, add salt, and steam under a lid for about 5 minutes. Transfer to a baking dish and sprinkle with grated Emmental cheese. Broil in the oven for about 10 minutes.
6. Assemble Salad: Combine salad greens, chopped green onions, diced yellow bell pepper, and cucumber slices. Drizzle with salt and cold-pressed olive oil.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 7 g

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